5 Minute High Protein Salad Dressing

This creamy vegan high protein salad dressing is made with just a few ingredients. It is much healthier than store-bought dressing and is ready in 5 minutes.

I have become a bit obsessed with experimenting with high protein sauce recipes to create something delicious, creamy and with zero syns – all very slimming world friendly.

This one is a winner! It is so great because it stores really well in the fridge for around 5-7 days and can be added to salads, roasted veg, pasta and more.

In fact, if you follow me on instagram, you’ll see that I ate it for a full week – adding it to lunches and dinner to jazz them up, add some extra protein and flavour to my meals.

So many store-bought dressings and sauces are full of fat, additives, heavily processed ingredients and oils. But this one is so simple to make – and you likely have all of the ingredients at home. I use silken tofu, a jar of roasted red peppers in brine, coriander, red onion, red chillies and lemon juice – 6 ingredients and it comes together in under 5 minutes. 

Meal prepping made super easy and healthy – what more could you want!

I love using a base of silken tofu – now hear me out on this one if you aren’t a fan. I dislike silken tofu unless it’s blended into a sauce – it tastes just like mayonnaise and with a few simple ingredients added to it, you can really elevate the flavour to create whatever you want! It’s high in protein, light and creamy.

What ingredients you need to make this high protein salad dressing:

• 1 block silken tofu
• 1 big jar roasted red peppers (in brine, drained). I use this brand; Karyatis.
• 3 Thai red chillies – to taste
• 1/2 large red onion
• Handful of coriander
• Dash of lemon juice – fresh lemon juice is best, but lemon concentrate also works
• Salt & pepper to taste

How to make this creamy vegan high protein sauce:

• Add all the ingredients to a food processor. I use a nutribullet.
• Turn the machine on and let it run for 15 to 20 seconds until fully combined. 
• Adjust the salt and pepper to taste accordingly
• Serve with salad or desired dishes and store in fridge for 5 days to 1 week (if it lasts that long!)

FAQs and tips on how to make this high protein salad dressing:

• Do I need a food processor or blender to make this? Yes, I recommend it. But if you don’t have one, just finely chop up ingredients and mash them together. 
• What can I substitute tofu with? You can substitute tofu with greek yogurt for this recipe, though I have to say I am yet to come across a vegan greek yogurt that is high-protein. Alpro states that their greek style yogurt is, but in comparison to dairy products, it isn’t really. If you’re not a fan of tofu though, I would use that,
• What is the best way to store this dressing? In the fridge for up to a week. I do use a whole block of silken tofu as I only use that for sauces and dressings, so it makes a fair amount of high protein sauce.
• What can I use this high protein salad dressing in? Salads, of course. You can stir it through pasta as a sauce, or add it to a pasta sauce. I like to pour it over roasted vegetables and have it as a size dish to a buddha bowl style meal. It really is very versatile – it would be perfect with this Turkish Restaurant Style Bulgur Pilav too!

Find more Slimming World vegetarian recipes below:

• Mexican Style Loaded Fries with Vegan Chicken Mince
• 5 Minute High Protein Salad Dressing
• Roasted New Potato And Lentil Salad With Herb Dressing
• Vegan Flying Dutchman Burger Recipe Using Cabbage Steaks
• Delicious Gochujang Tofu Fries Recipe (High Protein)
• Gluten Free, SYN FREE Pizza!!
• Tarka Daal Recipe
• Crunchy Red Cabbage Fried Noodles Recipe
• Turkish Restaurant Style Bulgur Pilav Recipe
• Hoisin Vegan Duck Sushi Bowl Recipe
• Roast Vegetable Pasta Bake Recipe

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